Kohlrabi halves with spicy potato topping

Ingredients for 4 servings:

• 4 kohlrabi
• 2 liters vegetable broth, 500 g mashed potatoes
• 1 egg yolk, raw
• 100 g bacon, diced
• 1 tbsp Parmesan, grated
• 1 tbsp chives, cut into rings
• 1 pinch of salt
• 1 pinch(s) of pepper
• 2 tbsp cheese (Emmental), grated

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel and halve the kohlrabi, and cook in the vegetable broth until al dente. Hollow out the kohlrabi halves to create a “shell.” (Tip: Make a delicious kohlrabi cream soup from the vegetable broth and the kohlrabi trimmings.) Prepare the mashed potatoes as usual (even better: use up leftovers from the day before!). Mix the cooled kohlrabi with the rendered bacon, chives, Parmesan cheese, and the egg yolk, and season to taste with the spices. Fill the kohlrabi halves with the potato stuffing and sprinkle with grated Emmental cheese. Place the stuffed kohlrabi halves in a shallow baking dish, filling the bottom with about 2 cm of broth. Then bake the whole thing in a preheated oven at 200°C until the potato caps are golden yellow. A complete main course (stuffed vegetables), a great surprise as an appetizer (serves 8), a vegetarian highlight (if you omit the bacon), or a great side dish (vegetables + potatoes) for baked or roasted meat from the oven, all easily prepared! My favorite kohlrabi recipe!